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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut , cane , nipa palm , and kaong ...
Balut is common street food in the Philippines and other localities, and is also sold in stores and malls. It is a relatively cheap source of protein and calcium. [4] Balut was introduced to the Philippines by the Chinese in 1565 [5] or around 1885 and since then, balut has been included as a traditional part of the culture. [6]
Golden apple snails originally entered the Philippines from 1982 to 1984 from farmed specimens in Taiwan. They were originally meant to be used as food for humans and domestic ducks, but they escaped into the wild. They have become a major pest in rice fields in the Philippines as well as in other Asian countries. [2]
The Carabao mango, also known as the Philippine mango or Manila mango among other names, is a variety of particularly sweet mango from the Philippines. [1] It is one of the most important varieties of mango cultivated in the Philippines. The variety is reputed internationally due to its sweetness and exotic taste.
Despite this, pinikpikan is still prepared, both in what some consider a more humane way, involving slitting the neck of the chicken or other fowl, and in the traditional way. For the Cordillerans, however, the exotic cuisine is a reminder and rite of cherished past, heritage, community, spirituality, and culture. [7]
Pinuneg is a Filipino blood sausage originating from the Igorots.It is made with pig's blood (sometimes cow's or carabao's blood), minced pork fat, salt, red onions, ginger, and garlic stuffed into a casing made from pig's small intestine.